Spicy Bloody Mary With Cilantro and Fried Shallots Recipe

The salty, spicy, sweet, and tangy flavors of Thai cuisine come together in this twist on the Bloody Mary. Vicky Wasik

Why It Works

  • Fish sauce packs a funkier umami punch than traditional Worcestershire sauce.
  • A brown sugar simple syrup adds a more molasses-y sweetness that complements the Thai flavors.

This fish sauce–spiked Bloody Mary is seasoned with spicy Indonesian sambal oelek, cilantro, and lime. It's topped with a glug of beer for some effervescence and garnished with a sprinkle of crunchy fried shallots.

Recipe Facts

Active: 10 mins
Total: 10 mins
Serves: 6 servings

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  • 3 cups (720ml) tomato juice or V8
  • 1 1/2 cups (360ml) vodka
  • 1/4 cup (7g) minced fresh cilantro, from 1 bunch
  • 3/4 cup (180ml) freshly squeezed lime juice, from 6 to 8 limes
  • 2 tablespoons sambal oelek
  • 1/2 cup (120ml) brown sugar simple syrup (see note)
  • 3 tablespoons (45ml) fish sauce
  • 1/4 cup (60ml) green-olive brine, such as from Manzanilla olives
  • 1 1/2 cups (360ml) pale or rice lager, such as Singha or Sapporo
  • 1 recipe Thai-Style Fried Shallots


  1. In a large pitcher, combine tomato juice, vodka, cilantro, lime juice, sambal oelek, simple syrup, fish sauce, and olive juice. Stir well to combine. Add beer and stir gently to mix.

  2. Fill 6 tall beer or Collins glasses with ice. Pour cocktail into each glass and garnish with fried shallots.


To make simple syrup, combine 1/2 cup (120ml) water with 1/2 cup (110g) brown sugar in a small saucepan and heat over medium heat, stirring constantly, until sugar is dissolved. Cool before using. Simple syrup will keep in a sealed container in the refrigerator for up to 5 days.

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